Pumpkin Pie Pop Tarts
Servings: 9 rectangular hand pies
Prep Time: 20 minutes
Cook Time: 30 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for Dough:
- 2 cups (241g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 16 tablespoons unsalted butter, cold, cut into ¼ inch cubes
- 1 large egg
- 2 tablespoons whole milk
Ingredients for Filling:
- ¾ cup (8 ounces) canned pumpkin puree
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ⅛ teaspoon ground cloves
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons light brown sugar
- 1 large egg, beaten (for sealing the formed pies)
Ingredients for Glaze:
- 1 cup powdered sugar
- ¼ teaspoon kosher salt
- 2 teaspoons maple syrup
- 2 teaspoons freshly grated ginger (or to taste)
- 1 ½ tablespoons whole milk, plus more if needed
- In a large mixing bowl whisk together the flour, sugar and salt until evenly combined. Add the cold butter cubes and quickly toss to coat in the flour. Cut the butter into the flour by flattening and rubbing it between your thumb and the tips of your first two fingers until all the butter is in small, cornflake-like pieces.
- In a small bowl, using a fork, whisk the egg and milk together then add it into the dough. Using your hand mix and stir the dough together to equally distribute the liquid, taking care not to knead or squeeze the dough too much.
- Transfer the dough to a clean work surface and flatten down with the palm of your hand. Fold the dough in half over itself from top to bottom, then again from side to side, making four layers of dough. Flatten with your palm again and repeat the folding.
- Pat the finished dough down into a neat square that is about 1 inch tall. Divide the dough in half and wrap each rectangle in plastic wrap. Place both halves of wrapped dough into the refrigerator to rest for 20 to 30 minutes so that the gluten can relax, the dough can become evenly hydrated and the butter firms back up.
- To make the Filling: Place the pumpkin puree in a medium sized saucepan on the stovetop. In a small cup or bowl mix the cornstarch with the cold water until smooth then stir it into the pumpkin puree. Mix in the cloves, cinnamon, salt and sugar then heat the puree over medium high heat until it starts to bubble and simmer. Cook, stirring regularly, about 2 minutes or until it noticeably thickens. Turn off the heat and allow the mixture to cool completely before filling the hand pies or else it will melt the dough.
- To assemble the Pies: Lightly dust your work surface with flour and place one of the doughs on top. Roll it out to a uniform rectangle that is between ⅛ inch and ¼ inch thick, making sure to move the dough every few rolls (adding flour as needed) to ensure it doesn’t stick to your work surface. Place this rectangle of dough onto a large baking sheet and transfer to the fridge to chill. Repeat the process with the second rectangle of dough.
- Once the dough rectangles have chilled for at least 5 minutes, return them to your work surface and trim all the edges so they’re very straight. Cut each rectangle of dough into 9 equal pieces by cutting two vertical lines and two horizontal lines, like a grid. You should have 18 small rectangles of dough.
- Preheat your oven to 350°F.
- Brush the egg over the entire surface of 9 rectangles. Place a heaping tablespoon of filling into the center of each rectangle. Gently lay one of the remaining rectangles of dough on top of each of the prepared ones and carefully run your fingertips around the edges to press and seal the top layer to the bottom, taking care to get close to the filling in order to eliminate any air pockets.
- Using a fork dipped lightly in flour (if needed) press and crimp around the edges of each pie. Once all 9 pies have been crimped on all sides, use the fork to make one set of steam venting holes on the top of each pie, right in the center. Transfer the pies to a parchment lined baking sheet and freeze for 10 minutes or refrigerate for 20 minutes.
- Remove the pies from the fridge and lightly brush the tops with a bit more egg wash before baking them for 30 minutes or until they are a medium golden brown. You don’t want to overcook and dry out the pastry, but don’t be afraid of cooking them long enough to get nicely browned. Remove them from the oven and place on a cooling rack, allowing them to cool on the baking sheet for 5 to 10 minutes before removing them and finishing the cooling directly on the rack.
- To make the Glaze: Combine all ingredients in a small mixing bowl using a whisk until a smooth glaze forms. This should be relatively thick so that it can cover the top of the pies without flowing off of the side. If needed add more milk, a very small amount at a time, until the glaze is the right consistency. Using the back of a spoon or small offset spatula, spread a thin layer of glaze on the top of each fully cooled pie, leaving a small border of dough uncovered so you can see the crimping.
- Store in an airtight container at room temperature for 3-4 days, or freeze for up to 2 weeks.